This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!
I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir. She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years, but hadn’t made in quite a while. So… I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and now am sharing how you can make it, too!
The Origins of Chile Relleno
Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish? This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago. If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious layered casserole.
This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what? It is BAKED, not FRIED, so there’s much less prep work (and calories), and it’s in casserole form! Did I mention how simple it is to prepare?
So How Do I Make This Casserole?
Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds, then drain. Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of an 9×9 inch baking dish.
Sprinkle chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.
Top with the remaining jack and cheddar cheeses.
In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
This is what it looked like when ready to bake. Bake casserole at 350 degrees for 30-35 minutes, until golden brown on top (I baked mine for a total of 35 minutes).
When done, the casserole should be golden brown in color on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve and enjoy! See how simple it is to prepare?
I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill). See those chiles peeking out from under the cheese? Ooh- I’m telling ya… this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner… it’s even good for breakfast… yep!
I hope you enjoy this recipe. I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken, if you are interested in looking at that one. It’s called Layered Chicken Enchilada Casserole, and it also tastes fantastic.
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Recipe Adapted From: My sweet friend, Lanita Moen
This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!
- 14 ounces whole green chiles , canned (2 -7 ounce cans)
- 3/4 pound jack cheese , grated
- 1 cup cheddar cheese , grated
- 2 eggs
- 1/2 cup all purpose flour
- 1½ cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
- In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
Bake casserole at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!
Here’s one more to pin on your Pinterest boards!